Chicken Florentine

Hey Guys!

It’s almost the weekend!  Anyone else as happy as I am?  🙂  Certain things at work were really annoying me today.  Things like, oh I don’t know, the copier breaking AGAIN (not my fault this time), multiple computers not doing what they should have been, continuously being interrupted during my lunch break….Oh well.  Taking 5 deep breaths and moving on.  It is almost the weekend and all.  I can get through one more day.  No prob!

Here’s the recipe for Chicken Florentine, which I mentioned in my last post.  I got it from the December 2009 issue of Oxygen Magazine.

Chicken Florentine

Makes 4 servings

* Ready in ~30 minutes

Ingredients:

  • 1 tsp Olive Oil
  • 4-4 oz Boneless, Skinless Chicken Breasts
  • 14 oz Can Crushed Tomatoes (I used homemade sauce)
  • 1 tsp Oregano
  • 1 tsp Dried Basil or 1 Tbsp Fresh Basil
  • 10 oz Fresh Spinach
  • 2 Tbsp Freshly Shredded Parmesan Cheese
  • Sea Salt & Fresh Ground Black Pepper to Taste

Directions:

  1. In a large skillet over medium-high heat, heat the oil and cook chicken until lightly browned on each side, approximately six minutes.
  2. Reduce heat to medium and stir in the tomatoes, oregano & basil; place spinach on top of the chicken and cover tightly.
  3. Simmer, stirring occasionally, until chicken is cooked through, approximately 15 more minutes.
  4. Serve topped with a little Parmesan cheese.

Nutrients Per Serving (as calculated by Oxygen Mag):

Calories: 186, Total Fat: 4g, Saturated Fat: 1g, Cholesterol: 67mg, Sodium: 336mg, Total Carbs: 9g, Dietary Fiber: 2g, Sugars: 0g, Protein: 30g, Iron: 3mg

There you have it.  Easy peasy, right?  You can eat this as is or serve with your choice of carb or extra veggies.  I chose to pair mine with some Carba-Nada noodles.  It was delish!

Balanced Dinner

 

Enjoy!!

Kim